Description
Chin Chin Lime Pie is a refreshing and creamy dessert inspired by Key lime pie, featuring a bright citrus flavor combined with a buttery graham cracker crust. This make-ahead pie offers a smooth lime filling topped with whipped cream, making it perfect for warm days or festive gatherings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lime juice (preferably Key limes or regular limes)
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- Lime slices or zest, for garnish
Instructions
- Prepare Crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until golden and set, then allow it to cool slightly.
- Make Filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, lime zest, and vanilla extract until smooth and creamy. Pour this filling into the cooled crust.
- Bake Pie: Place the pie in the oven and bake for 15–17 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool to room temperature.
- Chill the Pie: Refrigerate the pie for at least 3 hours or until fully chilled and firm.
- Prepare Whipped Cream Topping: Whip the heavy cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Garnish and Serve: Decorate the pie with lime slices or lime zest for an extra touch of freshness. Serve chilled and enjoy.
Notes
- For extra tartness, increase the amount of lime juice to taste.
- This pie can be prepared a day in advance and stored in the refrigerator for convenience.
- Using a pre-made crust is an option, but homemade crust yields better texture and flavor.
